• 50g wholewheat couscous
  • 4 salad onions, thinly sliced
  • 200g egg white
  • 125g cooked, peeled prawns
  • 125g frozen peas, defrosted
  • 2 sundried tomatoes, finely chopped
  • 1 tsp sunflower oil
  • 1 tbsp red chilli pesto with tomato


  • STEP 1
    Place the couscous and the salad onions in a heatproof bowl and pour over 75 ml boiling water. Set aside for 5 mins.
  • STEP 2
    Meanwhile, lightly beat the egg whites, then stir in the prawns, peas and sundried tomatoes.
  • STEP 3
    Fluff up the couscous with a fork and stir, along with the salad onions, into the omelette mix.
  • STEP 4
    Heat the oil in a 20cm non-stick frying pan and cook the omelette for 5 mins on each side until nicely browned and cooked through, adding a little extra oil to the pan if required.
  • STEP 5
    Cut into wedges, dot with chilli pesto and serve.

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